Ginger Snappiest Cookies
- Details
These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer a petite bite of concentrated spice. We added a sprinkle of sugar to our finished cookies for some holiday sparkle.
So pretty and delicious on the plate, and so yummy straight off the rack!
Ginger Snappiest Cookies
Ingredients
- 2 sticks unsalted butter
- 1¼ cups dark brown sugar
- 1 egg
- 3/4 cup molasses
- ¼ cup maple syrup
- 2¼ cups flour
- 3 tablespoons ginger powder
- 1 teaspoon Saigon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Cream the butter and sugar together in a large mixing bowl until light. Then beat in the egg, followed by the molasses and maple syrup.
- In a separate bowl, sift together the dry ingredients.
- Add the dry ingredients to the butter/sugar mixture and incorporate well using a sturdy wooden spoon. This batter takes a little muscle. Cover the bowl and set aside to rest for half an hour.
- Preheat the oven to 325 degrees and line baking sheets with parchment paper.
- Using a teaspoon for portioning, roll a small balls of dough lightly between your palms, and place onto the sheet pan. Fill the sheet, leaving about an inch or so between the balls of dough. Rinse your fingers with warm water and pat each ball flat.
- Bake 10-13 minutes until browned. Remove and slide parchment onto a rack to cool.
Notes
The finished dough can be refrigerated or frozen for later use. I like to keep some around from November until January!
2 Comments
Leave a Comment
English Beef Rub
English Beef Rub offers up a bold combination of cinnamon and juniper along with salt and pepper for incredible flavor! Influenced by medieval beef rubs, the intense flavors stand up to and takes the edge off of gamey …
Alison’s Cranberry Chutney
This cranberry chutney is a cheerful and tasty delight. For anyone who remembers fondly the childhood thrill of a colorful canned fruit cocktail, get ready to re-live it. The chutney is easy to make and …
Bebinca de Rabano (XO Daikon Cake)
This recipe from The Adventures of Fat Rice, the August 2017 Cookbook Club selection may take a little work and ingredient hunting, but the spicy and crunchy result is well worth it. From the Author: …
Harissa and Vegetable Couscous
This recipe has been a long time coming. Hardly anyone who comes in to the shop — spice masters and novices alike — can pass over the North African section without some long, lingering sniffs. …
Bejeweled Spice Cake
The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It makes this upside-down fruit cake an essential for the winter holidays — and …
The measurement for molasses has a question mark for the measement
Thanks, Nanci. It’s been fixed.